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Capsicum Subzi

Once again I was happy to be paired with an Indian food blog for Taste and Create. Rasi of Vegetarian Food and Me has only been blogging for a couple of months but already has a wide range of recipes on her blog. Of course I wanted to try something I’d never made before and this recipe for Capsicum Subzi caught my eye as I’ve never made anything quite like it. I’d describe it as an Indian stir fry, and like all stir fries it is very quick and easy to make, but also very flavourful. The flour and spices stick to the peppers and almost form a crust on them. The only thing I changed was to use two thirds less flour as the original recipe called for 6 tbsp but I couldn’t see how a batter could then be made by only adding 2 tbsp of oil. I also added less salt but would add even less next time as it was quite salty. This is of course my fault as I should have added only a very very tiny amount before tasting it. As this is so quick and easy and I always have peppers in the fridge, it is something I will make again and will try different variations of spices. It’s also something I’ll bear in mind for those occasions when you really don’t want to spend time in the kitchen and just want to make something as quickly as possible but that is still tasty.

2. Heat a little oil in a wok. Add the mustard seeds. As soon as they begin to pop add the peppers. Cook for a few minutes until softened.

3. In a bowl mix together the flour and remaining spices. Add a little oil until you get a thick batter consistency. Turn the heat down a little and pour this over the peppers and continue to cook for a few minutes. Keep giving an occassional stir. When ready, squeeze the lemon over the top.

Don’t worry. I really enjoyed looking through your blog and even though you are new blogger you have posted a lot of recipes so it wasn’t difficult. Good luck with your blog. I am still trying to put this onto the Taste and Create Website and hopefully will be able to soon.